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The cutlery you use in your restaurant is one of the first items your customers see. If it’s stained or dull, it certainly makes a bad impression and could turn customers away from your establishment. Therefore, it is very important to keep the cutlery clean and shiny.
In this post we want to leave you some guidelines that will help you take care of the large volume of cutlery in your restaurant.
As with any other item in use, cutlery needs special treatment to prolong its life and ensure that when washed it is as clean as when it was bought. To help preserve the life of your cutlery, there are a number of steps you can take.
Stains on the cutlery.
Once the cutlery has been used, it should never be left for a long time with food on it. Cutlery should be washed or rinsed immediately after use, as prolonged contact with certain foods such as salt, eggs, sour fruits and vinegars can cause stains and color marks. These foods attack stainless steel and can permanently damage the surface, dull the shine, and make your flatware dull. Very hot grease, fats, or meat juices can sometimes leave stubborn rainbow-colored stains on stainless steel; again, this does not mean there is a problem with the product, the cutlery will be like new after the stain has been removed.
Pre-soak cutlery.
In order not to allow dirt to remain on the silverware for long, be sure to rinse the silverware immediately after use with a pre-rinse unit, sponge, or rubber scraper. Never use metal scouring pads, as they can scratch the cutlery.
The pre-soaking process should take between 10 and 20 minutes, and never leave the cutlery soaking overnight. Don’t forget to change your presoak solution frequently.
Washing of cutlery.
After presoaking flatware, load flatware cylinder in dishwasher with spoon handles, fork tines, and knife blades pointing down, and always wash upright. Never overload wash baskets with cutlery. Leaving adequate space between cutlery during the wash cycle will result in cleaner cutlery. Wash temperatures should be above 135 degrees as lower temperatures can attack the metal.
Consider the type of detergent you choose. Certain detergents that contain bleach or heavy chlorination can erode the protective coating on your cutlery. Avoid detergents with lemon or orange additives, as they can lead to corrosion of your stainless steel. Remember to maintain proper levels of rinse aid and salt.
Never mix stainless steel and silverware in the same dishwasher basket, as this can corrode the steel.
Drying and polishing of cutlery.
To maintain the shine of your stainless steel cutlery, remember to go over it. Polishing consists of removing surface water from cutlery with a soft cloth after washing. If unforeseen circumstances allow water to dry on cutlery, re-wet the cutlery and go over immediately.
This laborious task can be reduced thanks to cutlery polishers that dry, polish and remove limescale from cutlery, both stainless steel and silver, after washing. The regular use of our polishers significantly reduces the oxidation of the cutlery and gives it a better appearance, shine and shine to the naked eye.
Frucosol cutlery polishers are an important innovation in the field of catering equipment that includes a germicidal ultraviolet lamp, which will help you provide a service with greater hygiene and quality.
Cutlery storage.
Cutlery should be stored away from the cooking area in a dry place. Choose upright cutlery cylinders or horizontal cutlery containers with separate compartments to store cutlery types together. Avoid mixing different types of metal in a storage compartment.
Tips for restoring cutlery.
If your cutlery is tarnishing or discolored, you can resolve this in several ways. One way is to use a stainless steel cleaner and a microfiber cloth and scrub your silverware down. Then, with a clean rag, wipe away the cleaner, the same way you would polish silver. This helps restore shine and removes small scratches from your silverware.
Another way is to use olive oil as an alternative to chemical cleaners. You apply the olive oil to the silverware and then wipe off all the excess oil when you’re done.
